Corned Beef Recipe--Done A Bit Different!

Submitted by LaPlacaRifa48619

And now, for something completely different:
I enjoy good corned beef, but it can be a bit of a pain to prepare without it turning into shoe-leather. And as my cooking appliances are a bit on the limited side, I have to improvise.
So, after a bit of experimentation, I have devised a way to cook a nice point-cut corned brisket on the grill. That's right--GRILLED Corned Beef! It's easy to make if you know what you are doing.

Ingredients

2.5 to 3.5 lb Corned beef brisket, point cut preferred.

2 Liters of pilsner beer (any brand will do, but I found that Malt Liquor's higher alcohol content does a decent job of leeching)

Instructions

First, you have to re-marinate the cut of brisket that you are using, in order to leech out the heavy-duty brine solution (extremely high salt content here). Figure 24 hours for each pound, in the fridge.

Second, it takes a while to grill the corned beef (about 1.5 hours-per-side). Too much time, and you probably will be calling Pizza Hut to obtain your dinner (think shoe-leather with a brouge). Too little time: EE-YUK-UPCHUK (mostly from the residual salt from the curing brine).